Smoked Salmon and Watercress Roulade
|Watercress||3 Ounce (1 Bunch Or 90 Gram)|
|Finely chopped fresh parsley||1 Teaspoon|
|Eggs||2 , separated|
|Freshly ground black pepper||To Taste|
|For smoked salmon filling|
|Cream cheese||2 Ounce (60 Gram)|
|Sour cream||2 Tablespoon|
|Smoked salmon||3 Ounce (90 Gram)|
|Lemon juice||1 Teaspoon|
|Gelatin||1 1⁄2 Teaspoon, dissolved in 1 1/2 tablespoons hot water, cooled|
|Hot water||1 1⁄2 Tablespoon, cooled|
1. Place watercress leaves, parsley, egg yolks, flour and pepper to taste in a food processor and process until mixture is smooth. Transfer watercress mixture to a bowl. Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into watercress mixture.
2. Spoon roulade mixture into a greased and lined 26x32cml10 1/2x12 3/4 in Swiss roll tin and bake for 5 minutes or until just cooked. Turn roulade onto a damp teatowel and roll up from short side. Set aside to cool.
3. To make filling, place cream cheese, sour cream, smoked salmon and lemon juice in a food processor and process until mixture is smooth. Stir gelatine mixture into smoked salmon mixture.
4. Unroll cold roulade, spread with filling and reroll. Cover and chill. Cut into slices to serve.